Peanut Butter Cookies and Nut Balls

Simple and easy to make, Betty Lou’s peanut butter cookies and nut balls are packed with protein in each bite.

Peanut Butter Oat Cookies

Ingredients

  • 1 cup Betty Lou’s powdered peanut butter
  • ½ cup gluten free regular rolled oats
  • 1 cup gluten free quick rolled oats
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 tsp vanilla extract
  • 1/3 cup agave syrup
  • ¼ cup + 2 Tbsp coconut oil, refined, softened
  • ¼ cup semi-sweet or dark chocolate chips

Preparation

  1. Mix together powdered peanut butter, oats, baking soda, and salt in a medium bowl.
  2. In a small bowl, combine vanilla, agave, and coconut oil, then add to the dry ingredients in the medium-sized bowl, and mix until just combined.
  3. Stir in the chocolate chips.
  4. Drop dough onto a baking tray that has been lined with parchment paper. Press gently to flatten to about 2 inch diameter.
  5. Bake at 350 degrees F for 8 - 10 minutes until just slightly golden on the edges. Remove from oven and let cool.

Makes 12 cookies (about 40g each). Contains 5 grams of protein!

Peanut Butter Oat Balls

Just five ingredients are needed to make these delicious Peanut Butter Oat Balls.

Ingredients

  • ¼ cup + 1 Tbsp Betty Lou’s powdered peanut butter or powdered chocolate peanut butter
  • 3 Tbsp gluten free quick rolled oats
  • 1 Tbsp + 1 tsp water
  • ½ Tbsp agave syrup
  • 2 tsp coconut oil, refined

Preparation

  1. Mix powdered peanut butter and oats together in a small bowl.
  2. Add water, agave, and coconut oil and mix until well blended and consistency is like cookie dough.
  3. Roll into small balls.
  4. Chill for about 15 minutes to firm up, or eat immediately for softer truffles.
  5. Store in the refrigerator.

Makes about 4 balls (about 22g each). This recipe can be doubled or tripled to make more balls.

Peanut Butter Cocoa Truffles

Made to perfection these peanut butter cocoa truffles are a perfect after dinner snack.

Ingredients

  • ¼ cup Betty Lou’s powdered peanut butter or powdered chocolate peanut butter
  • 2 Tbsp unsweetened cocoa powder
  • 1 Tbsp + 1 tsp water
  • ½ Tbsp agave syrup
  • 2 tsp coconut oil, refined 
  • extra unsweetened cocoa powder for rolling bolls in

Preparation

  1. Mix powdered peanut butter and cocoa powder together in a small bowl.
  2. Add water, agave, and coconut oil and mix until well blended and consistency is like cookie dough.
  3. Roll into small balls.
  4. Roll balls in the extra cocoa until completely coated.
  5. Chill for about 15 minutes to firm up, or eat immediately for softer truffles.
  6. Store in the refrigerator.

Makes about 4 balls (about 18g each). This recipe can be doubled or tripled to make more truffles.